Salmon Spring Rolls

Course: Main Course

Cuisine: Vietnamese

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 841kcal

Author: Quynh Nguyen

Fresh Vietnamese-style spring rolls filled with seasoned baked salmon, banh hoi noodles, lettuce, cucumber, and carrots. The salmon is topped with scallion oil, crushed peanuts, and crispy fried onions for extra flavor and crunch. Serve with nuoc cham, peanut sauce, or both.

Print Recipe

Ingredients

Salmon

1 pound salmon
1 tablespoon oyster sauce
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon sesame oil

For Topping the Salmon

Vietnamese scallion oil (mo hanh)
Crushed peanuts
Crispy fried onions

Spring Rolls

8-10 rice paper wrappers, preferably made with rice flour and tapioca flour
2 cups banh hoi noodles (rice vermicelli can be substituted)
1 cup lettuce (such as butter lettuce or green leaf lettuce)
1 cup shredded or julienned carrots
1 cucumber, thinly sliced or julienned
Mint and/or cilantro optional

For Serving

Instructions

Bake the salmon: Preheat the oven to 425°F. Place the salmon on a baking sheet and season with oyster sauce, black pepper, garlic powder, and sesame oil. Bake for about 15 minutes, depending on thickness, until the salmon is cooked through and flakes easily with a fork.
Add the toppings: Spoon scallion oil over the warm salmon and top with crushed peanuts and crispy fried onions. Break the salmon into large flakes and set aside.
Prepare the noodles: While the salmon cooks, prepare the banh hoi according to the package directions, usually about 2–3 minutes. Rinse under cold water and drain well. Lightly brush oil between the layers to prevent sticking.
Prepare the fillings: Wash and prepare the lettuce, cucumber, carrots, and optional herbs.
Soften the rice paper: Fill a large shallow dish with room-temperature water. Dip one rice paper wrapper into the water for just a few seconds, then transfer it to a flat work surface. Don't wait for it to soften completely; it will continue to soften as you add the fillings.
Fill: Arrange lettuce, banh hoi, cucumber, and carrots toward the bottom third of the wrapper. Add pieces of salmon slightly above the other fillings so the salmon will be visible through the finished roll.
Roll: Fold the bottom of the rice paper over the filling, fold in both sides, and roll tightly to close. Avoid overfilling so the wrapper doesn't tear.
Serve: Serve immediately with nuoc cham, Vietnamese peanut sauce, or both. For an easy family-style dinner, set out all of the prepared ingredients and let everyone roll their own spring rolls at the table.

Notes

Rice paper: I prefer size 22 wrappers made with both rice flour and tapioca flour. The tapioca adds elasticity, making the rice paper easier to roll without tearing.

Don't oversoak the wrappers: Dip them in room-temperature water for only a few seconds. They'll continue to soften while you add the fillings.

Banh hoi: I prefer banh hoi over loose rice vermicelli because the woven noodles stay together and are much easier to portion and roll. Regular rice vermicelli will still work.

Fresh herbs: Mint and cilantro are optional. Add them if you enjoy the traditional fresh-herb flavor; I personally make these without them.

Serving time: The 35-minute total assumes you're serving the ingredients family-style and everyone is making their own spring rolls. Allow additional time if you plan to assemble all of the rolls before serving.

Storage: These are best freshly rolled. For leftovers, store the components separately and assemble fresh spring rolls when you're ready to eat.

Nutrition